HEALTHY BEET GALETTE WITH GOAT CHEESE
This healthy beet galette recipe with goat cheese and orange mustard vinaigrette is a perfect festive vegetarian entrée. Whole grain olive oil crust filled with tangy goat cheese and sweet sliced beets marinated in orange mustard vinaigrette make for a perfectly balanced and flavorful dish.
Provided by Elena Szeliga
Categories Main course/starter/side dish
Time 45m
Number Of Ingredients 15
Steps:
- Start by adding unpeeled beets and white wine vinegar in a pot of hot water to simmer for about 20 minutes over medium heat. While the beets are cooking, make the crust. Combine flour, ground hazelnuts and sea salt in a bowl of a food processor. In a separate bowl, mix together extra virgin olive oil, Greek yogurt and apple cider vinegar until combined. Add the mixture to the bowl of the food processor and blend together using a dough attachment, adding water 1 teaspoon at a time, until the pastry just begins to come together.
- Transfer the dough to a lightly floured surface to form it into a ball. Wrap the dough in plastic wrap and place in the fridge to chill for at least 20 minutes.
- Peel and thinly slice the beets, best using a mandoline slicer. Make the orange-mustard vinaigrette. In a small jar, combine orange juice, Maille Dijon Originale, extra virgin olive oil and taste for seasoning. Add salt and pepper to taste and give it a good shake. Reserve 2 tablespoons of the vinaigrette and combine the rest with the beets. Gently toss until all the beets are coated with the vinaigrette. Set aside.
- Preheat the oven to 400 F or 200 C. When the dough is ready, roll it out on a lightly floured surface using a rolling pin, rotating it every few rolls, to about 12 inches or 30 cm in diameter. Transfer to a prepared baking sheet.
- Spoon in the goat cheese in the center of the crust and spread evenly, leaving about 1.5 inch or 4 cm edge all around. Layer the beet slices over the goat cheese, working in a circular pattern, slightly overlapping them. Fold in the edges of the crust. No need for neat edges, keep them craggy and torn for extra charm. Brush the edges with olive oil before baking.
- Bake for around 17-22 minutes, until the crust is golden brown. Let the galette cool for a few minutes and sprinkle with goat cheese and micro greens to garnish. Drizzle with the reserved vinaigrette before cutting and serving. Enjoy!
Nutrition Facts : Calories 790 kcal, Carbohydrate 56 g, Protein 23 g, Fat 54 g, SaturatedFat 12 g, Cholesterol 24 mg, Sodium 925 mg, Fiber 10 g, Sugar 9 g, ServingSize 1 serving
RUSTIC SWEET POTATO & BEET GALETTE
Thinly sliced sweet potatoes and ruby-red beets top a tender sea salt and herb coconut oil crust. This vegan entree is definitely worthy of a spot at your holiday table - and the best part is you don't have to worry about making it look perfect. The more rustic the better!
Provided by Kare for Kitchen Treaty
Time 1h
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees Fahrenheit. Brush a little olive oil on a large baking sheet.
- Make the crust. Fill a bowl with 6 tablespoons water. Add 3-4 ice cubes and stir. Set aside.
- In a medium bowl, mix together the flour, herbs, and sea salt. Add the coconut oil in dollops. Make sure your coconut oil is in solid, scoopable form. If it's in a liquid state (which happens right around 76 degrees Fahrenheit), refrigerate it until it's solid but stirrable, then proceed.
- Using a pastry blender, two knives, or your clean hands, cut the coconut oil into the flour mixture, mixing until it is the texture of coarse crumbs or wet sand. Grab a wooden spoon and drizzle in the ice-cold water, a tablespoon at a time, stirring just until the dough starts to come together. Use your hands to form one cohesive ball of dough in the bowl. If it falls apart, add a bit more water.
- Lay out a pastry sheet or large piece of parchment paper and sprinkle a little flour on it (I find it much easier to transfer the crust using a sheet or parchment). Place the dough on the sheet or counter top. Sprinkle a little flour on top of the dough. Roll it out into a circle about 14 inches diameter. With a knife, cut the rough edges off so that your pastry is in the form of a circle(ish - remember - rustic!) Reserve scraps. Using the parchment paper, carefully transfer the crust to the baking sheet. Don't worry if it rips or comes apart a bit - you can repair it right on the baking sheet. The crust is pretty forgiving.
- Layer the beets and sweet potatoes on the dough, leaving about a 2-inch border. Start with a large circle of beets around the perimeter, then sweet potatoes, then repeat until you reach the center. Sprinkle with a pinch of salt and repeat with another layer, this time starting with sweet potatoes. Fold the edges of the dough up over the edges of the vegetables. If any of the dough tears or breaks, press it back together, or use your leftover scraps to patch it up if needed.
- Brush the entire galette with 2 tablespoons olive oil and sprinkle the 1/4 teaspoon salt over the entire thing.
- Bake until the crust is golden-brown and the vegetables are fork-tender, about 40 minutes.
- In a small bowl, stir together the parsley, olive oil, garlic, and salt. Brush the mixture over the galette while it's still piping hot.
- Cut into six wedges and serve.
Nutrition Facts : ServingSize 1 wedge, Calories 478 kcal, Sugar 4 g, Sodium 264 mg, Fat 34 g, SaturatedFat 22 g, Carbohydrate 40 g, Fiber 7 g, Protein 6 g
BEET GALETTE
Pre-cooked beets are widely found in supermarkets and are the perfect ingredient for a quick weeknight meal. In this recipe, you simply slice the beets and toss them with some seasoning before layering it in a store-bought pie dough to make an impressive looking, yet super simple, dish.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425˚ F. Pat the beets very dry with paper towels. Toss in a large bowl with the thyme, 1 tablespoon oil and 1/2 teaspoon salt.
- Roll out the pie dough on a lightly floured surface into a 13-inch round; place on an inverted baking sheet. Spread the cheese evenly on the dough, leaving a 1 1/2-inch border. Shingle the beet rounds over the cheese. Fold in the edges of the dough over the beets, pleating as needed. Lightly brush the dough with olive oil. Bake until the edges and bottom of the galette are golden brown, 25 to 30 minutes.
- Meanwhile, heat 1 tablespoon olive oil in a small skillet over medium heat. Add the onion, season with salt and cook, tossing occasionally, until the onion is golden and caramelized, about 15 minutes. Add 1 tablespoon balsamic vinegar and cook until the liquid is absorbed, 1 more minute.
- Top the galette with the caramelized onion, walnuts and chives. Cut into 4 wedges and divide among plates.
- Whisk the remaining 1 tablespoon balsamic vinegar and 1 tablespoon olive oil in a large bowl. Add the greens, season with salt and gently toss. Serve with the galette.
Nutrition Facts : Calories 520, Fat 37 grams, SaturatedFat 15 grams, Cholesterol 39 milligrams, Sodium 781 milligrams, Carbohydrate 40 grams, Fiber 3 grams, Protein 6 grams, Sugar 12 grams
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